Kitsune Udon (きつねうどん)
Kitsune udon is a traditional udon noodle soup served in a delicate, salty, and umami broth and is topped with sweet inari age pouches. It's delicious, comforting, and only takes 15 minutes to make from start to finish!
- Prep time
- 10 min
- Cook time
- 3 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 packets fresh or frozen udon noodles, or 8 oz dry udon noodles
- 2 pieces inari age (seasoned deep fried tofu pouches)
- 2 scallions, finely chopped
- Narutomaki (fish cakes), optional
- Nori, optional
- Shichimi or ichimi togarashi (red pepper flakes), optional
- 5 cups dashi (or 5 teaspoons dashi powder mixed with 5 cups water) or kombu dashi for vegan version
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 tablespoons mirin
- 1/2 tsp salt
- 3-inch piece kombu (dried kelp)
Instructions
- 1
Mix all the ingredients for the dashi broth in a pot and let sit for 15 minutes. Bring to a boil and take the kombu out. You can discard it or cut it into strips and pan fry it with a little sesame oil and soy sauce. It makes a good side dish this way. Lower the heat to a simmer, cover, and cook for 5 minutes. Taste the broth and add a little salt if needed.
- 2
Meanwhile, boil another pot of water and cook the udon noodles according to the directions on the package. Drain well.
- 3
Divide the broth and noodles among two bowls and top with inari age, scallions, narutomaki, nori, and shichimi. Serve.